2018/10/23 Lunch Pesto Adlai

healthyfied -

Ingredients

  • 0.25 tsp ground, Pepper
  • 1 tbsp Pesto
  • 1 tbsp(s) Lemon juice, raw
  • 120 g Eggplant, raw
  • 180 g Belly
  • 190 g Adlai Rice (Job's Tears)
  • 80 g Tomatoes

Instructions

  1. Rinse 190 g of Adlai Rice under cold water until the water runs clear.
  2. Cook the Adlai Rice according to package instructions until tender, which should take about 20 minutes; then set aside.
  3. Chop 80 grams of tomatoes and cut 120 g of eggplant into cubes.
  4. In a skillet, cook 180 grams of belly over medium heat until it's evenly browned and crisp, about 10 minutes.
  5. Remove the belly from the skillet, and in the same skillet, sauté the chopped tomatoes and cubed eggplant until they are soft, about 5 minutes.
  6. Combine the cooked Adlai Rice with the sautéd tomatoes and eggplant. Stir in 1 Tbsp of pesto and 1 tbsp of lemon juice until well combined.
  7. Season with 0.25 tsp of ground pepper to taste.

Nutrition Information

  • Calories: 489
  • Carbohydratecontent: 50
  • Fibercontent: 2
  • Sugarcontent: 2
  • Sodiumcontent: 252
  • Proteincontent: 15
  • Fatcontent: 23
  • Saturatedfatcontent: 5
  • Monounsaturatedfatcontent: 0
  • Polyunsaturatedfatcontent: 0
  • Unsaturatedfatcontent: 0
  • Transfatcontent: 0